| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
|
Fresh pineapple, (2-1/2-pound) peeled and cored |
| 2 |
tb |
Honey |
| 1 |
tb |
Margarine |
| 1 1/2 |
ts |
Minced fresh mint |
|
|
Fresh mint sprigs, (optional) |
INSTRUCTIONS
Cut pineapple lengthwise into 12 spears. Arrange spears on a broiler pan,
and set aside.
Combine honey and margarine in a small saucepan; place over low heat, and
cook until margarine melts.
Brush honey mixture evenly over one side of spears. Broil 3 inches from
heat 7 minutes. Turn spears over; brush evenly with remaining honey
mixture. Broil an additional 7 minutes; sprinkle with minced mint. Yield: 6
servings (serving size: 6 pieces).
Per serving: 104 Calories; 2g Fat (19% calories from fat); 1g Protein; 22g
Carbohydrate; 0mg Cholesterol; 24mg Sodium
Serving Ideas : Garnish with mint sprigs, if desired.
NOTES : Cut each spear crosswise into 3 pieces.
Recipe by: Cooking Light, Nov/Dec 1994, page 191
Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
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